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" Images all courtesy of the respective brands Mulled Haig Club \u00A0Ingredients:  40ml Haig Club Whisky 20ml port 1 x clove bud 15ml lemon juice 15ml orange juice 10ml sugar syrup 5ml cr\u00E8me de cassis \u00A0Method: Build all ingredients in a tankard, then top up with 100ml boiling water and garnish with a cinnamon stick and/or dehydrated orange zest. \u00A0 Baileys Flat White Martini  \u00A0Ingredients:  50ml Baileys Original Irish Cream 25ml espresso 25ml vodka Ice cubes Garnish: 3 coffee beans \u00A0Method:  Pop some ice cubes into a cocktail shaker and pour in the Baileys. Add the espresso and vodka. Shake it up until everything is perfectly blended and the liquid is silky smooth. Strain into a cocktail glass and finish by gently placing three coffee beans on the top of the cocktail. Enjoy. \u00A0 Bombay Sapphire&amp;#039;s Star Martini Ingredients: 2 parts Star of Bombay\u2028 1 part Noilly Prat Original Dry vermouth orange zest or orange bitters Method: Fill a mixing glass with ice and stir to chill the glass. Strain away any excess liquid. Add all ingredients and stir rapidly. Add a small thumbnail of orange peel or one dash of orange bitters into a frozen coupe glass. Fine strain the liquid into the glass and garnish with chilled orange zest. \u00A0 Seymours Porter from the Zetter Townhouse Marylebone Ingredients: 40g brown sugar 0.1g liquorice powder 0.3g cocoa nibs 2 egg yolks 1 egg white 1.6g juiced ginger 70ml cognac 300ml porter ale Method: \u00A0 In a coffee grinder, combine the brown sugar, liquorice and cocoa nibs, blitzing to a powder. Using a pestle and mortar, combine the egg yolks with the sugar mix, making a paste. Stirring continuously, slowly add the juiced ginger, cognac and ale to the egg mix. Gently mix in the final egg white then add liquid to a siphon and whip with a cream charger. Store in the fridge to chill before serving. Serve on the same day as preparing. \u00A0 Courtesy of Tony Conigliaro and Drink Factory \u00A0 Grey Goose&amp;#039;s Fruits de F\u00EAte Ingredients: 30ml Grey Goose Le Citron\u00A0 5ml pineapple juice\u2028 15ml clementine juice (or orange juice) 75ml champagne Method: Chill all the ingredients, then build them straight into a coupette, finishing with the champagne. Stir and serve.  Johnnie Walker&amp;#039;s Gentleman&amp;#039;s Wager Ingredients: 40ml Johnnie Walker Blue Label 15ml Antica Formula 15ml Creme de Chataigne 3 drops of Chocolate bitters \u00A0Method:\u00A0 Stir all ingredients in a mixing glass and strain over an ice rock into a Johnnie Walker Blue Old Fashioned glass.  Joyeux Bordel&amp;#039;s\u00A0St. Germain des Pres Ingredients:\u00A0 40ml Hendrick\u2019s Gin 20ml St. Germain 20ml fresh lime juice 20ml elderflower cordial 1 egg white 5ml fresh cucumber juice (pass cucumber through a juicer without the skin for best results) 1-2 Dashes Spice Tincture*\u00A0 *Spice Tincture 200g of Red Bird Eye Chili\u00A0 1 bottle of Wray &amp;amp;amp; Nephew\u00A0 Using gloves, cut open the chilies and leave in the rum for up to 72 hours. Strain the liquid removing the chilies and seeds.\u00A0 Method:\u00A0 Add all ingredients to a cocktail shaker without ice and dry shake. Add ice, shaken again for about 20 seconds and double strain into a chilled coupette glass. Garnish with a slice of cucumber.\u00A0 *** MORE CHRISTMAS Best Christmas gifts for foodies\u00A0What to watch this ChristmasChristmas Gift Guide: For her\u00A0 "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.harpersbazaar.co.uk/culture/staying-in/news/a36120/christmas-cocktail-recipes/>